CUIRE ENSEMBLE ICI?, 2022.



These three terms define the project and allow us to question practices, territories, and communities. Marion brings her expertise gained in a traditional Brussels bakery to these collaborative events, facilitating the process and coordinating shared moments around the fire. Through this hands-on approach, collective cooking becomes a privileged moment of transmission where participants confront the energy expended, imagine the final outcome together, and share the different stages of the process. This practice becomes a pretext for coming together, learning, and speculating, while exploring the technical, social, and aesthetic dimensions that generate common ground.

Whether it’s firing food, ceramics, or other materials, kilns go beyond their simple technical function. They become sites and events capable of creating new links with the inhabited environment. These zones, activated by a collective gesture of transformation, concentrate both physical and social heat, requiring a shared experience of knowledge, responsibilities, and pleasures.

Since 2022, I have been training in artisanal bread-making at a small bakery in Brussels. By combining water, flour, salt, and sourdough, I strive to create optimal conditions for fermentation. The process of fermented waters plays a significant role in my research. This method yields distinctive aromas and offers a new way to engage with and taste the landscape. Preparing fermented waters from local plants connects us to our environment.

During our collaborative cooking events, I draw on my experience as a baker to facilitate the preparation of not only bread but also wood-fired dishes like waffles, brioche, and pizza. This collective cooking experience is rooted in the tradition of the village oven, the four banal.